3rd Street Market Hall, which is planning for a robust grand opening in early 2022, has announced yet another vendor for the forthcoming Downtown food hall.
Dawg City is the name of the new concept, which will be operated by local business owners Ken and Latonya Hughes, native Milwaukeeans who say they look forward to joining the restaurant scene in the city that they call home.
“Milwaukee, it means everything to us,” says Ken. “Milwaukee is home, and it means a lot.”
As for the concept, Dawg City is inspired by the hot dog styles which originated in East Coast markets like New York, Washington D.C. as well as Southern States. Its menu will reflect a diversity of styles using premium 100% beef hot dogs with natural casings as well as some sausages from Usinger’s.
In addition to a menu of varied sausages, Dawg City will also operate with a mission, hiring underprivileged teens and young adults to give them opportunities that they may not have had.
“We know that giving inner-city youth and young adults a chance helps shape their futures,” noted Ken Hughes. “Giving them a chance where they might, in some cases, be overlooked. We’d like to give them a chance to grow and expand their wings.”\
3rd Street Market Hall founding partner and longtime restaurateur Omar Shaikh says he sees Dawg City as a perfect addition to the new food hall.
“Dawg City’s so different from any other hotdog vendor in the Midwest,” said Shaikh. “They’re going to play a huge part in making 3rd Street the most unique dining location in all of downtown Milwaukee.”
More opening vendors
Opening vendors for the 3rd Street Market Hall’s debut in January include Dairyland Old Fashioned Hamburgers & Frozen Custard, Mid-Way Bakery, Amano Pan, Middle East Side, Hot Dish Pantry, Strega (fresh pasta and desserts), Brew City Brand, MaKE Waves and The Greenhouse.
The hall will also feature a 50-seat full service bar, along with a selfie museum, Topgolf Swing Suites, a gaming lounge and more.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.